The ScanMan
Union CDE/LDE MOASK
Mar 13, 2026
Meats
Overall

ID: 372 - 99 -
Team Name: Blair Oaks
Participant Name:
SAM LAGE
Individual Rank: 36
Individual Total Score: 308
Team Rank: 9
Team Total Score: 924
View e-Scansheet

DefinitionResponsesScore
Placing Class 1
PartContestantJudge
131422341
Placing 1 - Cut A2
Placing 1 - Cut B3
Placing 1 - Cut C4
30
Placing Class 2
PartContestantJudge
232412341
Placing 2 - Cut A2
Placing 2 - Cut B5
Placing 2 - Cut C3
48
Placing Class 3
PartContestantJudge
341232413
Placing 3 - Cut A4
Placing 3 - Cut B2
Placing 3 - Cut C4
40
Placing Class 4
PartContestantJudge
412431432
Placing 4 - Cut A5
Placing 4 - Cut B2
Placing 4 - Cut C3
42
Placing Class 5
 
Placing Class 6
 
Placing Sum
160
Questions on Placing Classes
PartContestantJudge
144
211
322
411
544
623
711
824
931
1043
Questions - Points per Question5
30
Keep/Cull
 
Quality Grading
PartContestantJudge
1Quality: Average Comm.Quality: Average Choice
2Quality: Low SelectQuality: High Standard
3Quality: Low SelectQuality: High Select
4Quality: High SelectQuality: Average Choice
5Quality: Low ChoiceQuality: High Choice
6Quality: High Choice 
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
Quality Grading - MaturityA
26
Yield Grading
PartContestantJudge
11.13.2
22.24.4
33.33.3
44.42.5
55.52.9
61.7 
10
Carcass Grading Total
36
Written Exam
PartContestantJudge
1DB
2DD
3BD
4BA
5AC
6BC
7DD
8CC
9BA
10BB
11BB
12BB
13DB
14AD
15BA
16BB
17AA
18EE
19BB
20AA
Written Exam - Points per Question3
33
Formulation Solution
PartContestantJudge
1 06 04
Formulation Solution - Points per Question10
0
Formulation Questions
PartContestantJudge
1DD
2CB
3BD
4AC
5BA
6DC
7DB
8AB
Formulation Questions - Points per Question5
5
Meat ID 1-5
PartContestantJudge
1 Species: Beef
Primal: I - Round
Retail: 14 - Roasts - Eye Round Roast
2 Species: Beef
Primal: I - Round
Retail: 39 - Roasts - Top Round Roast
3 Species: Beef
Primal: B - Brisket
Retail: 15 - Roasts - Flat Half (Bnls)
4Species: Beef
Primal: H - Rib or Rack
Retail: 05 - Roasts - Back Ribs
Cookery: Dry Heat		Species: Beef
Primal: G - Plate
Retail: 28 - Roasts - Short Ribs
5Species: Beef
Primal: C - Chuck
Retail: 03 - Roasts - Arm Roast
Cookery: Dry or Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 07 - Roasts - Blade Boston
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
1
Meat ID 6-10
PartContestantJudge
6Species: Beef
Primal: N - Various Meats
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 77 - Variety - Kidney
7Species: Beef
Primal: K - Side (Belly)
Retail: 77 - Variety - Kidney
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 61 - Steaks - Top Round Steak
8Species: Beef
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 37 - Roasts - Top Loin Roast (Bnls)
9Species: Beef
Primal: G - Plate
Retail: 22 - Roasts - Rib Roast
Cookery: Moist Heat		Species: Lamb
Primal: J - Shoulder
Retail: 33 - Roasts - Square Cut (Whole)
10Species: Beef
Primal: J - Shoulder
Retail: 27 - Roasts - Shank Portion
Cookery: Moist Heat		Species: Beef
Primal: D - Flank
Retail: 47 - Steaks - Flank Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
7
Meat ID 11-15
PartContestantJudge
11Species: Lamb
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
Cookery: Dry Heat		Species: Lamb
Primal: N - Various Meats
Retail: 88 - Various - Shank
12Species: Beef
Primal: D - Flank
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Pork
Primal: J - Shoulder
Retail: 42 - Steaks - Blade Steak
13Species: Beef
Primal: D - Flank
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 63 - Steaks - Top Sirloin Cap Off Steak (Bnls)
14Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
15Species: Beef
Primal: C - Chuck
Retail: 50 - Steaks - Ribeye, Lip-On Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 49 - Steaks - Porterhouse Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
8
Meat ID 16-20
PartContestantJudge
16Species: Beef
Primal: C - Chuck
Retail: 49 - Steaks - Porterhouse Steak
Cookery: Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 45 - Steaks - Eye Steak (Bnls)
17Species: Beef
Primal: C - Chuck
Retail: 60 - Steaks - Top Loin (Bnls) Steak
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 62 - Steaks - Top Sirloin Steak (Bnls)
18Species: Pork
Primal: E - Ham or Leg
Retail: 65 - Chops - Arm Chop
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 71 - Chops - Rib Chop
19Species: Pork
Primal: E - Ham or Leg
Retail: 46 - Steaks - Eye Round Steak
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 68 - Chops - Butterflied Chop (Bnls)
20Species: Beef
Primal: G - Plate
Retail: 02 - Roasts - Arm Picnic
Cookery: Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
5
Meat ID 21-25
PartContestantJudge
21Species: Pork
Primal: H - Rib or Rack
Retail: 98 - Smoked/Cured - Slab Bacon
Cookery: Moist Heat		Species: Pork
Primal: K - Side (Belly)
Retail: 99 - Smoked/Cured - Sliced Bacon
22Species: Beef
Primal: N - Various Meats
Retail: 80 - Variety - Tongue
Cookery: Dry or Moist Heat		Species: Pork
Primal: M - Variety Meats
Retail: 80 - Variety - Tongue
23Species: Lamb
Primal: F - Loin
Retail: 24 - Roasts - Ribs (Denver Style)
Cookery: Moist Heat		Species: Beef
Primal: I - Round
Retail: 46 - Steaks - Eye Round Steak
24Species: Pork
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
Cookery: Dry or Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 78 - Variety - Liver
25Species: Pork
Primal: M - Variety Meats
Retail: 86 - Various - Hocks
Cookery: Dry Heat		Species: Pork
Primal: N - Various Meats
Retail: 86 - Various - Hocks
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
13
Meat ID 26-30
PartContestantJudge
26Species: Pork
Primal: E - Ham or Leg
Retail: 91 - Smoked/Cured - Ham (Bnls)
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 93 - Smoked/Cured - Loin Chop
27Species: Pork
Primal: H - Rib or Rack
Retail: 87 - Various - Sausage Link/Pattie
Cookery: Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 85 - Various - Ground Pork
28Species: Beef
Primal: K - Side (Belly)
Retail: 82 - Various - Beef for Stew
Cookery: Moist Heat		Species: Beef
Primal: F - Loin
Retail: 56 - Steaks - Tenderloin Steak
29Species: Pork
Primal: L - Spareribs
Retail: 99 - Smoked/Cured - Sliced Bacon
Cookery: Moist Heat		Species: Lamb
Primal: M - Variety Meats
Retail: 76 - Variety - Heart
30Species: Beef
Primal: C - Chuck
Retail: 73 - Chops - Sirloin Chop
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 82 - Various - Beef for Stew
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 31-35
PartContestantJudge
31Species: Pork
Primal: E - Ham or Leg
Retail: 88 - Various - Shank
Cookery: Moist Heat		Species: Beef
Primal: N - Various Meats
Retail: 84 - Various - Ground Beef
32Species: Beef
Primal: H - Rib or Rack
Retail: 17 - Roasts - Fresh Side
Cookery: Dry or Moist Heat		Species: Beef
Primal: H - Rib or Rack
Retail: 50 - Steaks - Ribeye, Lip-On Steak
33Species: Lamb
Primal: K - Side (Belly)
Retail: 32 - Roasts - Spareribs
Cookery: Moist Heat		Species: Pork
Primal: F - Loin
Retail: 34 - Roasts - Tenderloin (Whole)
34Species: Lamb
Retail: 83 - Various - Cubed Steak
Cookery: Moist Heat		Species: Lamb
Primal: E - Ham or Leg
Retail: 73 - Chops - Sirloin Chop
35Species: Lamb
Primal: K - Side (Belly)
Retail: 41 - Steaks - Arm Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: C - Chuck
Retail: 13 - Roasts - Eye Roast (Bnls)
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
4
Meat ID 36-40
PartContestantJudge
36Species: Pork
Primal: H - Rib or Rack
Retail: 31 - Roasts - Sirloin Half
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 69 - Chops - Country Style Ribs
37Species: Lamb
Primal: K - Side (Belly)
Retail: 28 - Roasts - Short Ribs
Cookery: Dry or Moist Heat		Species: Pork
Primal: F - Loin
Retail: 70 - Chops - Loin Chop
38Species: Beef
Primal: E - Ham or Leg
Retail: 16 - Roasts - Frenched Style
Cookery: Dry or Moist Heat		Species: Pork
Primal: L - Spareribs
Retail: 32 - Roasts - Spareribs
39Species: Beef
Primal: K - Side (Belly)
Retail: 48 - Steaks - Mock Tender Steak
Cookery: Dry or Moist Heat		Species: Beef
Primal: F - Loin
Retail: 60 - Steaks - Top Loin (Bnls) Steak
40Species: Beef
Primal: I - Round
Retail: 27 - Roasts - Shank Portion
Cookery: Dry or Moist Heat		Species: Pork
Primal: N - Various Meats
Retail: 83 - Various - Cubed Steak
Meat ID - Points per Species1
Meat ID - Points per Primal2
Meat ID - Points per Retail3
Meat ID - Points per Cookery1
2
Meat ID Sum
44
Reasons 1
 
Reasons 2
 
Reasons 3
 
Reasons Total
 
Team Activity - Placing
 
Team Activity - Questions
 
Team Activity - Keep/Cull
 
Team Activity Total
 
Practicum 1
 
Practicum 2
 
Practicum 3
 

AWS100: Friday, March 20, 2026